BE A PART OF HISTORY

We are seeking over 700 new associates to fill positions in entertainment, hospitality and other specialty services with JW Marriott Savannah at Plant Riverside District—a newly transformed historic destination.


Kitchen Supervisor

Location: JW Marriott Savannah Plant Riverside District - Savannah, Georgia
Job Title: Kitchen Supervisor
Employment Status: Full-Time
Pay Type / FLSA Status: Hourly (Non-Exempt)
Available Shift: All Shifts / Flexible
# of Openings: 1
Requisition Number: 7864

Description

Purpose / Objective

The overall objective and purpose of the Culinary Supervisor position is to assist the Sous Chef with the preparation, flavoring, and cooking process for daily specials and menu creations. The incumbent is responsible for overseeing the supervision of all kitchen staff ensuring food quality and standards are met.  They are to provide inspiring and strategic leadership while directing the activities of the outlets in support of the mission, core values, standards and goals established by the company.

 

Areas of Responsibility

Primary areas of responsibility include, but are not limited to the following:

  • Meets or exceeds industry standards for the preparation, serving and storing food.

  • Prepares meals according to recipe in a regular and consistent manner.

  • Assigns duties to all kitchen staff as needed.

  • Ensure that food preparation is completed for the next shift.

  • Accurately completes daily, weekly and monthly cleaning lists.

  • Assists with scheduling and training of kitchen Grand Performers.

  • Records production and waste on a regular and consistent basis.

  • Assists the Sous Chef with menu creation and daily specials.

  • Implements departmental safety rules and regulations, including the property handling of all relevant equipment and machinery.

  • Ensures all recipes are followed exactly and consistently.

  • Monitors inventory on a daily basis to ensure proper levels and quality

  • Assist the Sous Chef with developing and coaching staff.

  • Maintains the kitchen cleanliness and organization by following safety standards.

  • Completes daily walkthroughs of kitchen area.

  • Assist the Sous Chef in tracking food costs

     

    Knowledge, Skills, and Abilities (KSA’s)

    To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent.

  • Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects.

  • Generates alignment - Ensures proper time and effort is spent to build high level performance and consistency throughout collection.

  • Leads with courage - Provides a culture of accountability.

  • Execution of plans - Utilizes our systems, tools and resources to accomplish results and achieve goals

  • Advanced level of written, verbal, and interpersonal communication skills.

  • Ability to implement and uphold service standards

  • Effectively motivate associates and maintain a cohesive team

  • Ability to prioritize and organize work assignments

  • Ability to work well in stressful, high-pressure situations

  • Ability to work with and understand financial information, data and basic arithmetic functions

  • Ability to maintain and build relationships with existing and potential clients as well as industry contacts

     

    Supervisory Responsibilities

    Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection.

  • < >< >

    Build loyalty to the company and not yourself

  • Enhance property/company perception by both community and Grand Performers

  • Align yourself with the company and lead others to do the same

  • Collaborate effectively to accomplish goals and achieve results across departments and property locations

  • < >

    Actively participate in meetings and shares ideas to determine the right course of action

  • Foster a climate where individuals are committed to partnering and asking for help when needed

  • Enthusiastically share knowledge, experience and talent with others

  • Suggest methods for improving productivity and product quality

  • < >

    Prepared and punctual for all meetings

  • Conducts business and complete tasks according to Standard Operating Procedures

  • Utilize required systems, equipment and resources

  • Increase revenue/productivity while keeping costs within budget

  • Prioritize urgent/vital tasks in order to meet set deadlines

  • < >

    Improve professional competency and property/location performance

  • Accept responsibility for actions and/or inactions

  • Self-aware, solicit and embrace feedback

  • Communicate feedback openly and respectfully

     

    Key Partnerships

    To perform this role successfully, an individual must cultivate successful relationships with the following individuals to achieve alignment and support.

  • Executive Chef

  • Executive Sous Chef

  • Chef de Cuisine

  • Sous Chef

  • F&B Managers

  • Executive Steward

  • Director of Procurement

 

 

Minimum Qualifications

Education, Certifications, Work Experience:

  • Culinary degree or related training equivalent in the Hospitality/Restaurant Industry - required

  • 2+ years of relevant work experience in similar scope and title – required

  • Experience within luxury brand/markets – preferred

  • Food Safety Manager certification – preferred or attained within 30 days

     

    Work Environment / Conditions

    The work environment/conditions described herein are representative of those that an incumbent may experience.

  • Must be comfortable working in a shared space, with constant noise, without the use of a private office.

  • Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.

  • Must be able to work safely in a kitchen environment with high temperatures and humidity

  • Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice.

     

    Physical Demands

    The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. *Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & physical demands of this role.

  • While performing the duties of this job, the incumbent is regularly required to move 10lbs on a daily basis.

  • Push, pull, and lift up to 50lbs on a weekly basis.

  • While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus,airplane or other means of transportation which require sitting, waiting and standing for long and short periods of time.




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